Check out these hot food recipes - colourful bowls of vegetables, grains, protein and other healthy foods! Be inspired by our recipe ideas from our Food Development Chef, "Geoff The Chef" that will totally bowl you over!
Roast BBQ honey chicken thigh with green peppers, spring onion and noodles. To make cook the noodles according to the instructions on pack, roast the chicken and peppers until cooked, heat up the BBQ sauce and honey together and mix with cooked noodles, chicken and peppers, mix in the spring onion.
Marinated chicken with mexican rice served with salsa, sour cream and tortilla chips. To make dice the chicken breasts and coat with 40g of the fajita mix and seal in a pan or oven, place the rice, turmeric, remaining fajita mix, bouillon, peppers, onions and the sealed chicken into a ½ gastro tray that’s 100mm deep and fill with 2 litres of cold water, cover the container with foil tightly and place into a pre heated oven at 180°c for 40 minutes. To make the salsa chop the tomato and mix with the diced red onion. Once the chicken and rice is cooked add the chopped parsley and stir. Use the salsa, sour cream and tortilla chips to garnish the dish when being served.
BBQ pulled pork with rice, peppers, onion, black beans, chipotle and cheddar cheese. Place the rice, turmeric, peppers, onion, black beans (washed), garlic puree, bouillon, chipotle paste and 2 litres of cold water into a ½ gastro tray that’s 100mm deep and stir all together, cover with tinfoil tightly and place into a pre heated oven at 180°c for 40 minutes, remove from the oven and add the chopped parsley and stir, heat the BBQ pulled pork. To serve add the rice mix into the bowl then place 100g of pulled pork on top and sprinkle with grated cheese.
Salt & chilli chicken with noodles, peppers, onions and spring onion. To make cook the noodles according to the instructions on pack, mix the onions and peppers with the salt and chilli powder and roast at 200°c for 6-8 minutes, cook off the goujons either in the fryer or oven (Read back of pack)., mix the pepper and onion mix with the noodles, spring onions and honey, place the goujons on top or mix through the noodles.
Roast sweet potato, peppers, chickpeas, spinach, red onion, carrot with noodles and a thai red curry sauce. To make the curry sauce, fry the curry paste in a tsp of oil to release the flavours, add and whisk in 500ml of the coconut milk to bring it together then add the remainder coconut milk along with 500ml of water. Simmer for 5 minutes and then it's ready to use, cook the noodles according to the instructions on pack and roast the sweet potato, peppers, onion and chickpeas for 8-10 minutes, remove from the oven and mix in the spinach and carrot, to finish mix noodles and veg together along with the chopped parsley.